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Creamy Cajun Pork Chops

Creamy Cajun pork chops with a fiery, velvety cream sauce—sautéed bell peppers, garlic, and simmered heavy cream create a thick Louisiana-style finish. Skillet-seared pork stays juicy while Cajun seasoning and andouille-inspired flavors bring bold heat in every bite.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork chops
  • 4 boneless pork chops About 1 inch thick
  • 2 tbsp cajun seasoning
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 2 tbsp oil
Cream sauce
  • 2 tbsp butter
  • 0.5 red bell pepper diced
  • 0.5 green bell pepper diced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork chops
  1. Season the pork chops generously with Cajun seasoning, salt, and pepper.
  2. Heat the oil in a cast iron skillet over medium-high heat, then sear the pork chops for 4–5 minutes per side until golden; set aside.
Cook the peppers and build the sauce
  1. Melt the butter in the same pan, then cook the bell peppers for 3 minutes until softened.
  2. Add the garlic and cook for 30 seconds, then pour in the chicken broth and bring to a simmer.
  3. Stir in the heavy cream, smoked paprika, and cayenne, then simmer for 4–5 minutes until the sauce thickens.
Finish and serve
  1. Return the pork chops to the skillet, spoon sauce over them, and simmer for 3 minutes until heated through.
  2. Garnish with fresh parsley and serve hot.

Notes

Pro tip: Don’t rush the sear—golden color builds flavor for the sauce. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stovetop. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream (simmer a bit longer to thicken).